Main ingredients 🥩
radishpork bellydoenjangoniongreen oniongarlicgingergochujanggochugarumyeolchi aekjeotmulyeotsesame seeds
Ttukdak Hyung's Waterless Bossam
A recipe for waterless steamed pork that is gently cooked using only the moisture from vegetables and the flavor of doenjang, without adding a drop of water, along with sweet and spicy bossam kimchi.
🙋 Recommended for
- ⭐ Those who want to enjoy tender and moist steamed pork at home without fail
- ⭐ Those who want to make crispy radish kimchi that goes well with bossam all at once
Ingredients needed 🛒3 servings
- radish, as needed
- coarse salt 0.5 cup
- bossam pork belly, as needed
- doenjang, a little
- onion, as needed
- green onion, as needed
- garlic, as needed
- ginger, a little
- gochujang, a little
- gochugaru, a little
- myeolchi aekjeot, a little
- sugar, a little
- mulyeot or oligosaccharide, a little
- minced garlic, a little
- sesame seeds, a little
Recipe 🍳
- Cut the radish into bite-sized pieces, sprinkle with 0.5 cups of coarse salt, and let it sit for 1 hour.
- Spread doenjang evenly over the entire surface of the pork belly.
- Line the bottom of a pot with roughly sliced onion, green onion, garlic, and ginger, then place the doenjang-coated pork belly on top.
- Close the lid and cook over low heat without water for 1 hour until the meat is tender.
- After 1 hour, remove the cooked pork and slice it thinly into bite-sized pieces.
- Squeeze out all the moisture from the salted radish with your hands.
- To the drained radish, add gochujang, gochugaru, myeolchi aekjeot, sugar, mulyeot (or oligosaccharide), minced garlic, and chopped green onion, then mix well.
- Finally, sprinkle with sesame seeds to finish the bossam kimchi, and serve together with the sliced pork on a plate.
- Salt the radish with coarse salt for 1 hour, and spread doenjang evenly over the pork belly.
- Line the pot with onion, green onion, garlic, and ginger, place the meat on top, cover, and cook over low heat for 1 hour.
- Squeeze the liquid from the salted radish, toss with seasoning to make bossam kimchi, and serve with the sliced meat.
Cooking tips 💡
- Even without adding a drop of water, vegetables like onion and green onion release enough moisture to prevent burning, so rest assured and keep the heat low.
- Be sure to squeeze the salted radish as dry as possible to achieve the signature crunchy and crisp texture of bossam kimchi.
- Spreading a thin, even layer of doenjang on the pork belly helps remove any gamey smell while seasoning the meat throughout.
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